I cooked the spatchcocked turkey this past weekend and it turned out well. I was able to keep the PBC temp at 265 F for the entire cook which was about 3.5 hours. I used (1) 3" square of pecan split into 3 smaller pieces and Kingsford blue bag charcoal. The bird was open side down on the grate. After 2 hours I temped each breast and one was 135F and the other was at 125 F so I rotated the bird 180 degrees.